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    Home » Dessert

    Published: Oct 7, 2022 · Modified: May 26, 2023 by Donna Poirier · This post may contain affiliate links ·

    Apple and Blackberry Crumble

    Jump to Recipe
    Close up shot of a cast iron pan of Apple Blackberry Crumble. There are spoons in the foreground.

    Never soggy, always crunchy. Sweet, with a slight tang. You can make it ahead of time with no expert baking skills required. Hold onto your hat because I will show you how to make the easiest and BEST Apple and Blackberry Crumble ever.

    Close up shot of the pan of Apple Blackberry Crumble with a filled dessert bowl in the background and spoons in the foreground.

    Technically speaking, this Apple and Blackberry Crumble is a 'crisp' and not a 'crumble.' But I've always used rolled oats in my crumble and since forever have called it a crumble. So let's say this is an Apple and Blackberry Crisp/Crumble or a crumble/crisp 🙂

    No matter the lexicon you use to describe this lovely fruit dessert, your taste buds will sing and rejoice because it's that good!

    Could you be craving chocolate instead? Then I think you'll enjoy my recipe for Cadbury Mini Egg Brownies. Ready? Let's get cooking.

    Jump to:
    • Ingredients for Apple and Blackberry Crumble
    • How to Make Apple and Blackberry Crumble
    • Secrets for Success
    • Frequently Asked Questions
    • Make Ahead
    • Storage and Reheating
    • 📖 Recipe Card
    • 💬 Comments

    Ingredients for Apple and Blackberry Crumble

    Overhead shot of the ingredients needed to make the Apple Blackberry Crumble.
    • Cortland apples: I enjoy this variety of apples for baking because they hold their shape well and don't become all soft and mushy like a McIntosh when baked. You could also consider Lobo, Paulared or Honeycrisp apples. Choosing the right apple will depend on where you are in the world, as varieties can often be country or region specific. For example, you might consider using Bramley apples if you are in the United Kingdom or Granny Smith or Braeburn if you are in the United States.
    • Blackberries: Use fresh juicy blackberries for the best results. The reason to favour fresh over frozen is that as the frozen berries thaw in the cooking process, they release more liquid than their fresh counterpart. I tested this recipe with frozen berries; while it worked, there was more liquid at the bottom of the pan. This may or may not appeal to you.
    • Butter: For the richest flavour, there is nothing that compares to real butter, so use the real deal here.
    • Dark Brown Sugar: You can use light brown sugar in this recipe however, I like dark brown sugar because it has a robust taste as it contains more molasses. Also, it will give your Apple Blackberry Crumble a beautiful golden colour 🙂
    • Oats: You can use Old Fashioned, Quick Oats or Minute Oats in this recipe. Also, the regular-size flake is best, not the large one. Do not use Instant Oats, as they often include flavourings as well as added sugar.

    See the recipe below for specific quantities and details.

    How to Make Apple and Blackberry Crumble

    Greasing a cast iron pan with the wrapper from a stick of butter.

    Preheat oven and grease skillet. Begin by preheating your oven to 350°F (177°C). Grease your cast iron skillet. If using butter sticks, use the wrapper from the butter to grease the skillet, as there is always some excess butter stuck to it. Otherwise, use a pat of butter. Set aside.

    Overhead shot of a bowl of melted butter.

    Melt butter. In a small microwavable bowl or small saucepan, melt the butter. Set aside.

    Combining the dry ingredients for the crumble in a bowl.

    Combine dry ingredients. In a medium bowl, combine the flour, oats, brown sugar and salt.

    Overhead shot of the crumble dry ingredients being whisked in a bowl.

    Whisk to combine. Using a small whisk, combine the dry ingredients.

    Overhead shot showing the melted butter poured into the bowl of dry ingredients. There is a whisk to the side of the bowl.

    Pour in melted butter. Pour the melted butter over the combined dry ingredients.

    Combining the crumble mixture in a bowl until it is fully moistened. There is a spatula resting on the side of the bowl.

    Stir the butter to combine. Stir butter into dry ingredients until the dry ingredients have become fully hydrated with the butter. I find using my hands is easier than using a spatula.

    Overhead shot of a wooden cutting board with a knife resting to the side showing how to trim and peel the apples.

    Peel, core and slice the apples. Peel, core and slice the apples into ¼-inch thick slices (approximately 5 centimetres).

    Overhead shot of the sliced and peeled apples in a cast iron pan.

    Add apples to the skillet. Add the sliced apples to your cast iron skillet and arrange them in an even layer.

    Overhead shot of a cast iron pan of sliced apples with a sprinkle of cinnamon over top.

    Add cinnamon. Sprinkle cinnamon evenly over the apples.

    Overhead shot of a cast iron pan of sliced apples and blackberries.

    Add blackberries. Scatter the blackberries evenly over the apples.

    Overhead shot of a cast iron pan with sliced apples and blackberries showing the addition of the crumble over top.

    Add crumble mixture and bake. Finally, add the crumble mixture to the skillet to form an even layer over the fruit. Bake uncovered on the bottom rack of a preheated 350°F (177°C) oven for 45 minutes. The crumble is done when you insert a pairing knife into the centre of the skillet, and there is no resistance.

    Secrets for Success

    • The secrets to a crunchy, never-soggy Apple and Blackberry Crumble are threefold.
    • The first tip is to use a suitable variety of apples that will withstand baking—namely, Cortland, Lobo, Honeycrisp, Paulared, Bramley, Granny Smith and Braeburn, for example.
    • My second tip is to use the proper size pan. If your pan is too small and the apples and blackberries are piled too high, it will cook unevenly and take longer. This could result in excess moisture being extracted from the fruit. So stick to a pan that is 10 inches wide by 2 inches high (25 centimetres wide by 5 centimetres high) or very close to these dimensions.
    • My third tip is to favour fresh juicy blackberries over frozen ones. As mentioned earlier, the fresh fruit will release less liquid, thus keeping the crumble nice and crisp.
    • Use real butter, and don't skimp on the amount. This recipe has been tested until perfected, so the proportion of the crumble ingredients is just right to bake up crunchy 🙂

    Frequently Asked Questions

    How do you make Apple and Blackberry Crumble crunchy?

    Using the right proportion of butter, the binding agent of the dry crumble ingredients is key. The dry ingredients must be perfectly hydrated with the butter. A good test to ensure that your crumble will be crunchy is to take some of the hydrated mixture in your hand and squeeze your hand shut. If the mixture holds together, then you are on the right track to a crunchy crumble.

    What's the difference between a crisp and a crumble?

    Crumbles and crisps are very similar, although a crisp usually differentiates itself from a crumble because it contains oats. Over time, these two terms have become interchangeable (hence why this recipe is referred to as a crumble). This dessert is most often referred to as a crumble in Canada and the United Kingdom, for example, while our U.S. neighbours refer to it as a crisp.

    Can Apple and Blackberry Crumble be frozen?

    I don't recommend it because the freezing process will draw out unnecessary moisture from the fruit, resulting in a potentially soggy crumble.

    Can I use frozen blackberries instead of fresh ones?

    In a pinch, yes. This recipe will work with frozen berries, but the berries will release more liquid than the fresh berries in the cooking process. The Apple and Blackberry Crumble will still be delicious, but there will be more liquid at the bottom of your pan. This may or may not appeal to you.

    A close up photo of Apple Blackberry Crumble in a dessert bowl with spoons in the foreground and the cast iron pan it was cooked in, in the background.

    Make Ahead

    • You can make the Apple and Blackberry Crumble ahead of time and store it in the refrigerator before baking for a couple of hours. When ready to bake, follow the instructions in the recipe card but add 15 minutes to the overall baking time if adding your crumble straight to the oven from the refrigerator.

    Storage and Reheating

    • Store the cooled crumble in the refrigerator for three days (but I suspect you will have devoured it all before then anyway!)
    • You can reheat individual portions in the microwave for 30 seconds or so, depending on your microwave, or in a 350°F (177°C) oven for 10-15 minutes.

    📖 Recipe Card

    Close up shot of the pan of Apple Blackberry Crumble.

    Apple and Blackberry Crumble

    Donna Poirier
    Never soggy, always crunchy. Sweet, with a slight tang. You can make it ahead of time with no expert baking skills required. Hold onto your hat because I will show you how to make the easiest and BEST Apple and Blackberry Crumble ever.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Breakfast, Dessert
    Cuisine Canadian, American
    Servings 6 servings
    Calories 477 kcal

    Equipment

    • cast iron skillet 10 inches wide by 2 inches high or heat safe glass equivalent, or 25 centimetres wide by 5 centimetres wide, an 8-inch square or 20 centimetres square pan will work too
    • cutting board
    • chef's knife
    • paring knife
    • spatula
    • whisk
    • small and medium-sized bowl
    • measuring spoons and cups
    • small saucepan to melt butter or microwave oven

    Ingredients
     

    Crumble Topping

    • 1 cup all-purpose flour
    • 1 cup rolled oats
    • 1 cup dark brown sugar, packed
    • ¼ teaspoon table salt
    • ½ cup unsalted butter, melted, plus a bit extra for greasing your pan

    Apple and Blackberry Filling

    • 1 ½ pounds (roughly 5 medium) apples, 680 grams, weight measure, is before peeling and coring the apples
    • ¼ teaspoon ground cinnamon
    • 12 ounces fresh blackberries , 340 grams
    Prevent your screen from going dark

    Instructions

    • Preheat oven and grease skillet. Begin by preheating your oven to 350°F (177°C). Grease your cast iron skillet. If using butter sticks, use the wrapper from the butter to grease the skillet, as there is always some excess butter stuck to it. Otherwise, use a pat of butter. Set aside.
    • Melt butter. In a small microwavable bowl or small saucepan, melt the butter. Set aside.
      ½ cup unsalted butter
    • Combine dry ingredients. In a medium bowl, combine the flour, oats, brown sugar and salt.
      1 cup all-purpose flour, 1 cup rolled oats, 1 cup dark brown sugar, ¼ teaspoon table salt
    • Whisk to combine. Using a small whisk, combine the dry ingredients.
    • Pour in melted butter. Pour the melted butter over the combined dry ingredients.
    • Stir the butter to combine. Stir butter into dry ingredients until the dry ingredients have become fully hydrated with the butter. I find using my hands is easier than using a spatula.
    • Peel, core and slice the apples. Peel, core and slice the apples into ¼-inch thick slices (approximately 5 centimetres).
      1 ½ pounds (roughly 5 medium) apples
    • Add apples to the skillet. Add the sliced apples to your cast iron skillet and arrange them in an even layer.
    • Add cinnamon. Sprinkle cinnamon evenly over the apples.
      ¼ teaspoon ground cinnamon
    • Add blackberries. Scatter the blackberries evenly over the apples.
      12 ounces fresh blackberries
    • Add crumble mixture and bake. Finally, add the crumble mixture to the skillet to form an even layer over the fruit. Bake uncovered on the bottom rack of a preheated 350°F (177°C) oven for 45 minutes. The Apple Blackberry Crumble is done when you insert a pairing knife into the centre of the skillet, and there is no resistance.

    Notes

    The secrets to a crunchy, never-soggy Apple and Blackberry Crumble are threefold.
    The first tip is to use a suitable variety of apples that will withstand baking. Namely, Cortland, Lobo, Paulared, Bramley and Granny Smith, for example.
    My second tip is to use the proper size pan. If your pan is too small and the apples and blackberries are piled too high, it will cook unevenly and take longer to cook. This could result in excess moisture being extracted from the fruit. So stick to a pan that is 10 inches wide by 2 inches high (25 centimetres wide by 5 centimetres high), or you could use an 8-inch by 8-inch (20 centimetres by 20 centimetres) size pan as that size will work well too.
    My third tip is to favour fresh juicy blackberries over frozen ones. As mentioned earlier, the fresh fruit will release less liquid, thus keeping the crumble nice and crisp.
    Use real butter, and don't skimp on the amount. This recipe has been tested until perfected, so the proportion of the crumble ingredients is just right to bake up crunchy 🙂

    Nutrition

    Nutrition Facts
    Amount per Serving
    Calories
    477
    % Daily Value*
    Fat
     
    17
    g
    26
    %
    Saturated Fat
     
    10
    g
    63
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    4
    g
    Cholesterol
     
    41
    mg
    14
    %
    Sodium
     
    16
    mg
    1
    %
    Potassium
     
    315
    mg
    9
    %
    Carbohydrates
     
    81
    g
    27
    %
    Fiber
     
    9
    g
    38
    %
    Sugar
     
    51
    g
    57
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    655
    IU
    13
    %
    Vitamin C
     
    17
    mg
    21
    %
    Calcium
     
    79
    mg
    8
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information is approximated using an online nutrition calculator. It is included as a courtesy and should not be substituted for the advice of a professional nutritionist.
    Keyword apple, blackberry, apple blackberry crumble, apple crisp, dessert with fruit
    Did you make this recipe?Tag @ladypeartree or hashtag it #ladypeartree

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    Reader Interactions

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      Recipe Rating




    1. Devina says

      October 15, 2022 at 3:39 pm

      5 stars
      This was so amazing I had to let you know. We loved the sweetness of the crumble and the apples with the tartness of the blackberries-what a super combo! Thanks for this recipe. It's one I plan to make for Thanksgiving 🙂

      Reply
      • Donna Poirier says

        October 15, 2022 at 5:29 pm

        Hi Devina, thanks for the kind comment. I'm thrilled you enjoyed it.

        Reply
    2. Sheila Barns says

      November 20, 2022 at 8:07 pm

      5 stars
      This was a very nice recipe. I don't normally make a crumble with other fruit besides apples so this was a pleasant surprise.

      Reply
      • Donna Poirier says

        November 21, 2022 at 11:08 am

        Hi Sheila, I'm happy this was a pleasant surprise! 🙂

        Reply

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    Close up shot of a cast iron pan of Apple Blackberry Crumble. There are spoons in the foreground.
    Donna Leaning on the counter in the kitchen.

    Hi, my name is Donna Poirier, and I'm the creator of these recipes. I like to eat well and am a foodie at heart. I enjoy a great meal, and I create beginner-friendly, nutritious recipes that won't keep you tied up in the kitchen all day.

    More about me →

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